Should I Drain Oil in Canned Tuna? The Definitive Guide

November 12, 2025 •

3 min read

According to USDA data, oil-packed canned tuna contains significantly more calories and fat than water-packed varieties. This nutritional difference, among other factors, sparks the common culinary question: should I drain oil in canned tuna?

Quick Summary

The decision to drain oil from canned tuna is based on your dietary needs and recipe requirements. Consider the nutritional impact and desired final dish texture before draining or retaining the flavorful oil.

Key Points

Flavor vs. Calories: Draining oil-packed tuna reduces calories and fat but removes some flavor and omega-3s. Keeping the oil provides a richer taste.
Texture for Recipes: For firm tuna salad or patties, draining is crucial to prevent a soggy, wet consistency.
Embrace the Oil: High-quality oil, especially olive oil, can be repurposed for salad dressings, pasta sauces, or drizzling, adding rich flavor and healthy fats.
Check the Label: Some modern brands use a 'no-drain' process that keeps the tuna moist and flavorful without needing to discard liquid.
Dispose of Oil Responsibly: Never pour excess oil down the sink, as it can cause clogs. Dispose of it properly in the trash.
Consider Water-Packed Tuna: For those strictly watching fat and calories, water-packed tuna is the best choice and retains its omega-3s even when drained.
Draining Technique Matters: Depending on the desired dryness, you can perform a simple press-drain or a more thorough drain using a strainer or paper towels.

The question of whether to drain oil from canned tuna is a surprisingly complex one, with the answer depending largely on your specific goals for the dish. Many home cooks default to draining without a second thought, but doing so might mean throwing away valuable nutrients and flavor, especially if the tuna is packed in high-quality olive oil. This comprehensive guide will help you understand the pros and cons of draining to make the best choice for your next meal.

The Great Tuna Debate: To Drain or Not to Drain

The fundamental choice revolves around balancing flavor, texture, and nutritional content. Oil-packed tuna generally offers a richer, more flavorful experience, while water-packed provides a cleaner taste profile. However, how you treat the liquid affects the final outcome.

Draining for a Leaner Profile and Firmer Texture

For many applications, particularly traditional tuna salad, draining is essential. The leftover oil can lead to a soggy, mushy consistency that dilutes the flavor of other ingredients like mayonnaise or herbs. Draining is the best method if you are aiming for a classic, firm-textured tuna salad sandwich or tuna patties.

Best uses for drained tuna:

Tuna salad sandwiches where you control the moisture.
Tuna patties that require a dry base to hold their shape.
Casseroles and baked dishes where you don't want excess oil interfering with the recipe.

Embracing the Flavor: The Case for Keeping the Oil

If you have a high-quality tuna packed in extra-virgin olive oil, draining it is often a mistake. The oil has absorbed the tuna's rich flavors and also contains beneficial omega-3 fatty acids and vitamin D. This flavorful oil is a fantastic, ready-made ingredient that can be used to add depth to numerous dishes.

How to use the tuna-infused oil:

Salad Dressings: Whisk the oil with lemon juice, vinegar, and seasonings for a quick and flavorful vinaigrette.
Pasta Dishes: Use the oil to sauté garlic and chili flakes before tossing with the tuna and cooked pasta for an easy, savory meal.
Drizzling: Drizzle the oil over roasted vegetables, toasted bread, or baked potatoes to add a savory finish.

Special Considerations: No-Drain Tuna Brands

Some modern brands, like Safe Catch and American Tuna, use a "single-cook" process where the tuna is cooked directly in the can or pouch. This method preserves the fish's natural juices and omega-3s, resulting in a moister, more flavorful product that doesn't need to be drained. For these specific brands, the packaging will often explicitly state "do not drain". Using these products simplifies meal prep and ensures you get all the nutritional benefits the fish offers.

How to Properly Drain Canned Tuna

If you decide to drain your tuna, doing it effectively is key to a successful dish. Here are the methods for achieving different levels of dryness:

Simple Drain: Crack the can's lid just enough to create a small opening. Hold the can over the sink and press down firmly with the lid, squeezing out most of the liquid. This is suitable for most applications.
Extra Dry: For recipes that require a very firm texture (e.g., patties), use a fine mesh strainer to press out the remaining liquid. For maximum dryness, place the tuna between a few paper towels and press gently.


Feature	Oil-Packed Tuna	Water-Packed Tuna
Taste	Richer, more flavorful, less fishy taste.	Cleaner, milder, and sometimes more metallic taste.
Texture	Softer, more moist, and tender due to the oil coating.	Firmer, flakier, and drier texture.
Calories	Higher in calories due to the added oil.	Lower in calories and fat.
Omega-3s	Leaches into the oil, which is then drained. Can retain more if oil is consumed.	Retained more easily within the fish during canning.
Best Uses	Rich salads, antipasti, pasta dishes where the oil enhances flavor.	Tuna salad, casseroles, patties, or when counting calories.

Conclusion

The choice of whether to drain the oil from canned tuna ultimately depends on the brand, your culinary goal, and your nutritional preferences. For a richer flavor and moist texture, embrace the oil, especially if it's high-quality olive oil. For lower calories and a firmer texture ideal for classic salads, draining is the best approach. Some modern brands eliminate the question entirely with a no-drain process, but for traditional canned varieties, a mindful decision will lead to a more delicious and satisfying meal. For more information on using flavorful canned fish oils, a resource like Tasting Table provides excellent suggestions on maximizing flavor and reducing waste.

Frequently Asked Questions

Yes, it is generally safe to consume the oil from canned tuna, especially if it is packed in high-quality oil like olive oil. The oil absorbs flavors and some nutrients from the fish, and it can be used to enrich other dishes.

Yes, draining the oil-packed tuna removes calories and fat. However, this process can also remove some of the beneficial omega-3 fatty acids that have leached into the oil. Water-packed tuna retains more of its omega-3s upon draining.

You should drain the oil when a recipe calls for a firm, dry texture, such as in classic tuna salad or patties. You should not drain it when you want a richer, more flavorful, and moist result, especially for pasta dishes or salads where the oil can be incorporated.

Tuna in oil is richer and more moist, with a higher calorie and fat content. Tuna in water has a cleaner, milder flavor and a firmer, drier texture, with lower calories and fat.

Yes, the flavorful leftover oil can be used to make salad dressings, sauté vegetables, or add a savory, umami boost to sauces and marinades.

Some no-drain tuna brands use a single-cook process that retains the fish's natural juices and omega-3s, which can be more nutritious and flavorful than conventionally processed canned tuna.

The best way is to pour the oil into a sealable container, like a jar or can, and dispose of it in the garbage. Never pour cooking oil down the drain, as it can cause pipe blockages.